Development of Calumpit ( Terminalia Microcarpa) cooking wine /
Jon Dreiko T. Alday, Mark Rendon S. Balanay, Joi Vyronne C. Cerdon, Maicah U. Dela Paz, Lea Jean M. Gaquit, and Angelo Geraemi Partido .--
- Manila: Technological University of the Philippines, 2024.
- xiii, 120pages: 29cm.
Bachelor's thesis
College of Industrial Technology .--
Includes bibliographic references and index.
This study aims on the development of Calumpit Cooking Wine, a product derived from the native Calumpit fruit (Terminalia microcarpa) in the Philippines. The research aimed to produce a high-quality cooking wine with unique flavor attributes while ensuring safety and suitability for culinary application. Product process involves boiling, extraction, and fermentation. The Calumpit Cooking Wine was contained in an amber glass bottle to maintain the desirable characteristics of the product. Physicochemical analysis revealed an alcohol content of 17.90%, a pH of 2.80, and a sugar content of 21.66%, indicating a balanced profile for cooking applications. Sensory evaluations of taste, flavor, aroma, and texture were rated highly in diverse dishes, with pork and seafood dishes receiving the highest overall acceptability. Microbial safety was confirmed by the wine's low pH and high ethanol content, which effectively inhibit bacterial growth. Suggestions for improvement include adjusting sweetness levels to balance the slight sourness. The findings demonstrate that Calumpit Cooking Wine is a safe, and versatile with potential for broader market appeal. Keywords: development, fermentation, process, ethanol content, pH